In The Marley Kitchen: Spicy Baked Tofu with Cauliflower "Rice" and Bok Choy


STIR-FRY INGREDIENTS -12 ounces (340 g) extra firm tofu -1 Tbsp (15 ml) Toasted sesame oil -1 small head cauliflower -2 cloves garlic, minced -1 Tbs Ziggy Marley's Cocomon coconut oil -6 heads baby bok choy, cut in half or quarters depeding on size -4 scallions, chopped

SAUCE INGREDIENTS -1.5 Tbsp Toasted sesame oil -1/4 cup low sodium soy sauce -1/4 cup light brown sugar -1 clove garlic, minced -2.5 Tbsp peanut butter or almond butter (natural, salted) -1/2-1 scotch bonnet pepper, seeded and finely minced -Toppings: Fresh lime juice, sriracha

DIRECTIONS -Begin by draining tofu 1.5 hours before you want your meal ready.

-Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

-Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

-Prepare sauce by whisking together all sauce ingredients until combined. Taste and adjust flavor as needed.

-Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

-In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.

-Heat a large skillet with 1 Tbs cocomon coconut oil over medium to medium-high heat, cook bok choy and scallion until wilted. Remove from pan and set aside and cover to keep warm.

-Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

-Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

-Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

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